BearMoose Brewing Company and Deep Cuts Deli Open in Everett
The north-of-Boston city's newest taproom is rocking a range of beer styles and sandwiches.
UPDATE, July 15: Well, that was short-lived. Deep Cuts Deli has closed up this Everett outpost “due to creative differences” with an owner of BearMoose Brewing. Deli owner Ian McGregor promises more Deep Cuts pop-ups and opportunities soon, and the BearMoose team is “working on providing you with other food options.” For now, beer fans can bring in food, or order into the taproom form a nearby business.
The number of breweries of Everett is now up to four: BearMoose Brewing Company opens this weekend on Revere Beach Parkway. Besides fresh beer, the newest taproom in the city that’s also home to Night Shift, Bone Up, and Down the Road Beer Co. brings something else to the table: Deep Cuts Deli is colocated at the brewery, a separate-but-connected business serving up sandwiches, bar snacks, and coffee alongside BearMoose’s unique brews. Both businesses are softly open this Saturday and Sunday with a limited menu, and plan to ramp up hours and offerings in the coming months.
BearMoose Brewing is a permanent home for Ian McGregor’s Deep Cuts Deli, which has popped up around Greater Boston for about a year. The restaurant industry veteran and music promoter is friends with BearMoose cofounder Jeff Wetzel, and the men decided to join forces in Everett because of a shared mission to make space for the creative community around Boston. Eventually, gallery walls within the taproom will showcase rotating, visual art; and BearMoose hopes to get licensed for live music performances, as well.
For now, the brewery and deli will be open Thursday-Sunday from 11 a.m.-11 p.m., but as soon as BearMoose can make enough beer, it will be open every day, Wetzel says. He and his business partner and fellow brewer, Drew Gilman, have created five beers for opening weekend, all served up as full, 16-ounce pints. Among the initial offerings are a New England IPA called the Hazy Bandit; a pale ale called RBP Pale (for Revere Beach Parkway); an amber ale called Slamber; a smoked porter, the Sorta Porta; and a brut IPA named for BearMoose’s palm-reading neighbor, called Psychic Brutique.
Wetzel and Gilman have a recipe book of 10 core styles, including these first five; and they plan to create and develop new recipes all the time. They are brewing on a vintage, 10-barrel system, purchased from the first-ever brewery Wetzel ever visited, Amherst Brewing Company. BearMoose also has a two-barrel pilot brewing system for making smaller, experimental batches, and the brewers are starting a barrel-aging program, too.
“We want people to come in every time and have a whole new selection,” Wetzel says.
BearMoose doesn’t have plans to package or distribute its beers at this point, but in the coming weeks, it will start filling 32-ounce crowlers for fresh beer to-go.
On the Deep Cuts Deli side of things, McGregor will feature pop-up favorite sandwiches, such as Big Trouble in Little Boston (roast beef, kimchi slaw, and kewpie mayo on a pepper-brioche bun), and Chick Chick Boom (vegan chickpea curry on sourdough with veggies and sprouts). He plans to add more menu items in the coming weeks, including boiled peanuts, a classic bar snack in his Florida hometown; pretzel bites; and house-made jerky, as well as cookies and other sweet treats.
The deli is also serving up Fazenda Coffee, roasted in Dedham. Have house-made cold-brew over ice, or sip it hot, made on a custom-built pour-over system upcycled from an amp head. As of now, Deep Cuts plans to stay open until 11 p.m., but the hours may change depending on the neighborhood response, McGregor says.
A former machine shop, the taproom has an industrial character which the entrepreneurs retained throughout the DIY buildout, refinishing 90-year-old wood floors and beams. Gilman’s father-in-law built the mahogany bar, and Gilman himself constructed the taproom tables. Local artist Sean Watroba—aka @thankyou_Sean—hand-painted the interior signage for each business; he’s also a BearMoose bartender. The taproom has 15 on-site parking spots, and it’s accessible via a couple different MBTA bus lines from Sullivan and Wellington stations.
“This [brewery, taproom, and deli] took a lot of work, and we’re super happy and super proud it’s finally coming together,” Wetzel says.
BearMoose Brewing and Deep Cuts Deli softly open on Saturday and Sunday, June 29 and 30, from 11 a.m.-11 p.m. It reopens for real on Thursday, July 4.